Raisin Bran Muffins
- Total Time
To prevent the raisins from sticking to the knife when you chop them, coat the blade with cooking spray first.
cooking spray2 spray(s)
whole wheat flour1 cup(s)
uncooked wheat bran⅔ cup(s)
sea salt¼ tsp
baking soda1 tsp
ground cinnamon1 tsp
regular butter¼ cup(s), softened
unpacked light brown sugar⅔ cup(s), or turbindo sugar
low-fat buttermilk1 cup(s)
raisins1 cup(s), chopped
- Preheat oven to 400ºF. Coat a 12-hole muffin tin with cooking spray.
- In a medium bowl, combine flour, wheat bran, salt, baking soda and cinnamon; set aside.
- Using an electric mixer, in a large bowl, cream butter with sugar until sugar is dissolved; add egg and beat thoroughly. Add 1/3 of bran mixture and 1/3 cup of buttermilk; mix until just combined. Repeat, alternating, with remaining bran mixture and buttermilk; fold in raisins.
- Evenly divide batter among prepared pan; place pan in middle of oven. Bake until a toothpick inserted in center of a muffin comes out clean, about 15-20 minutes. Serve warm or cooled.
- Serving size: 1 muffin